Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
78 kJ
1550 kJ
Protein
0.7 g
14.1 g
Fat, total
0.8 g
16.9 g
-saturated
0.1 g
1.6 g
Carbohydrate
1.5 g
29.1 g
-sugars
0.6 g
11.7 g
Sodium
12 mg
233 mg
Ingredients
Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Recipe
Ingredients:
- 2 Chickens (500-600g each skinned and scored well)
- 1 tsp salt
- 50g garlic
- 15g fresh ginger
- Juice of half a lemon
- Blend all ingredients to a paste and rub over Chickens.
Method:
For Marinade
- 1 cup natural yoghurt
- 2-4 level tbsp Tandoori Chicken Masala
- juice of half lemon
- 1/4 cup oil
- 30g fresh ginger
- Blend to a paste and marinade Chicken for 1/2 a day in the refrigerator.
- Heat the oven or grill and skewer each chicken from the neck to tail and roast on a rack in the oven at 180-200 deg C.
- When done, baste with butter and garnish with lemon wedges, onion rings and 1 tsp Tandoori Chicken Masala.
- To grill chicken, split each chicken into 2 pieces from the back bone and grill until done.
- Serve with Kashmiri Puri, Raita or Dahl.
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